There’s something about baked rice pudding that brings back memories of quiet evenings, warm kitchens, and recipes passed down without ever being written on paper. This version is one of those comforting desserts that makes you slow down for a moment. I started making it as a way to use leftover rice, but over time it has become one of those treats I make on purpose — not because I have extra rice, but because I want that warm, custardy spoonful after dinner.
Unlike the stovetop versions that stay creamy and loose, this baked version thickens in the oven and turns into a soft, custard-like dish with pockets of warm rice, spices, and a touch of sweetness. The edges turn lightly golden, the aroma of cinnamon fills the house, and the whole thing feels like a warm hug after a long day.
Whenever I bake this, I’m reminded of how simple ingredients can turn into something nostalgic and comforting without much effort. It’s the kind of dessert you can enjoy straight from the oven, especially if you love that warm, cozy feeling that only baked custard can bring.
What Brings This Pudding to Life
Cooked Rice
Leftover rice works beautifully here. It absorbs the custard without falling apart, and it makes the dessert feel hearty. I’ve used both short-grain and long-grain rice, and both turn out great.
Milk and Eggs
These form the base of the custard. As they bake, the mixture thickens and sets around the rice, giving you that old-fashioned texture that feels familiar and comforting.
Sugar and Vanilla
Just enough sugar to sweeten the pudding without making it heavy, and vanilla for warmth. The combination fills the kitchen with the kind of scent that reminds you of childhood desserts.
Cinnamon and Nutmeg
These spices make the pudding feel cozy and inviting. A little sprinkle transforms the dish from simple to special.
Raisins
I don’t always add raisins, but when I do, they soften as they bake and give the pudding an extra bit of sweetness. If I’m in the mood for something more simple, I leave them out.
How I Make This Old-Fashioned Pudding at Home
I start by whisking the milk, eggs, sugar, and spices together until everything looks smooth. This becomes the custard that wraps around the rice. Then I fold in the cooked rice gently so the grains stay intact.
Once the mixture goes into a baking dish, I bake it until the top sets and the edges turn slightly golden. The scent that fills the house during this time is half the joy of making this dessert.
The pudding comes out with a soft, set texture — thicker than stovetop versions, but still tender and creamy. I always let it sit for a few minutes before scooping because it holds together better that way.
I prefer eating it warm, especially on cooler days. There’s something comforting about enjoying it straight from the oven when the custard is still soft and the spices are fragrant.
Small Details That Make a Big Difference
-
Cold leftover rice works best. Freshly cooked rice can become too soft.
-
Mixing the custard well before adding the rice keeps the pudding smooth.
-
Baking in a shallow dish helps the pudding set evenly.
-
A light dusting of cinnamon on top brings extra warmth.
-
Letting it rest before serving helps the texture settle.
These little habits have helped me get consistent results every time.
Why Baked Rice Pudding Feels Different From Stovetop Versions
Both versions use similar ingredients, but the textures are worlds apart. Stovetop rice pudding stays loose, creamy, and spoonable from the start. It cooks in a pot and thickens as it simmers.
The baked version, though, sets into something you can scoop neatly or even cut into pieces once cooled. It reminds me of old casseroles and desserts baked slowly in the oven while the house fills with the smell of milk and sugar.
Which one’s better? It depends on the mood. Some days I want the soft, creamy stovetop style. Other days I want the firmer baked version that feels like something from years ago. Both have their charm.
A Few Extra Ideas if You Enjoy Rice Pudding
Some days I add a mashed banana to make the pudding sweeter and more aromatic. Other times I add a splash of sweetened condensed milk for richness. There are so many small ways to change its personality without losing the comfort it brings.
If I’m short on time, I make a quicker version in a pressure cooker using raw rice. It’s faster, but nothing beats the rustic charm of this baked version when I’m craving something traditional.
FAQ
Can I use fresh rice instead of leftover rice?
You can, but leftover rice gives the pudding better texture. Fresh rice can turn too soft.
Should I soak the raisins first?
You don’t have to, but soaking them briefly in warm water or milk makes them plumper.
Can this be served cold?
Yes, it tastes good chilled too, though I personally enjoy it warm.
Can I skip the spices?
Yes, but cinnamon and nutmeg add warmth and depth that really suit this dessert.
How firm should baked rice pudding be?
It should be set but still tender. If it’s too wet in the center, it needs more time in the oven.
Old Fashioned Baked Rice Pudding
This cozy baked rice pudding brings back the charm of classic homemade desserts.
Ingredients
- 1½ cups whole milk
- 2 cups cooked rice
- ½ cup granulated sugar
- 2 large eggs
- ½ teaspoon ground cinnamon
- ½ teaspoon grated nutmeg
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup raisins optional
Instructions
- Warm the oven to 325°F and lightly grease an eight-inch square baking dish or a similar casserole.
- In a large bowl, whisk the milk with the eggs, sugar, and vanilla until everything blends into a smooth base.
- Fold in the cooked rice along with the cinnamon, nutmeg, salt, and raisins if you choose to use them.
- Pour the mixture into the prepared dish and spread it out evenly. Bake until the custard sets and the edges turn a soft golden color.
- Let it cool slightly before serving, and add a pinch of extra cinnamon or nutmeg on top for a fragrant finish.
Notes
- For a richer custard, swap in one whole egg plus a couple of extra yolks instead of using two whole eggs.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 141Total Fat 2gSaturated Fat 1gUnsaturated Fat 1gCholesterol 33mgSodium 76mgCarbohydrates 28gFiber 1gSugar 14gProtein 3g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This baked rice pudding is one of the quiet, comforting desserts I turn to when I want something warm without needing to fuss in the kitchen. It feels nostalgic, simple, and full of the small details that make homemade sweets so special. A bowl of it right from the oven brings the kind of comfort that stays with you — the kind that reminds you why old-fashioned recipes are worth keeping close.
